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Roasted Carrots with Pistachios

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Roasted Carrots with Pistachios is the perfect spring side dish or addition to your Easter meal. Roasted carrots are sweet and complimented nicely with fresh herbs, red onion, creamy, tangy feta cheese and crunchy pistachios. You will love this light and fresh side! 

Roasted Carrots with Pistachios on a white platter.

ROASTED CARROTS WITH PISTACHIOS 

Roasted carrots are one of my favorite ways to eat carrots. 

I make carrots on rotation and some of my favorite recipes to make are today’s Roasted Carrots with Pistachios, Za’atar Roasted Carrots, Moroccan Roasted Carrots or these Balsamic Roasted Carrots

Today’s Roasted Carrots with Pistachios is a beautiful spring side dish that works nicely as a side dish to a meal or a holiday like Easter. 

When carrots are roasted they turn sweet and then when they are paired with creamy feta and crunchy pistachios they are even better. 

I love adding fresh herbs like parsley but you could also add dill, mint, basil or oregano.

As we approach summer pick up some farmers market carrots to try this recipe!

If you can find the colorful carrots that would make a beautiful dish too. 

Roasted Carrots with Pistachios ingredients.

WHAT INGREDIENTS ARE IN THESE ROASTED CARROTS?

  • WHOLE CARROTS

  • SPICES: PAPRIKA, THYME, OREGANO

  • GARLIC

  • FETA CHEESE

  • RED ONION

  • PISTACHIOS

  • FRESH PARSLEY

Roasted Carrots with Pistachios with gold serving spoons.

HOW DO YOU MAKE ROASTED CARROTS WITH PISTACHIOS?

Preheat oven to 400 degrees F.

In a small mixing bowl whisk together the olive oil, paprika, thyme, oregano, garlic, salt and pepper.

Add the carrots and toss until the carrots are covered.

Line a baking sheet with parchment paper or foil and spread the carrots in an even layer on the baking sheet.

Roasted Carrots with Pistachios carrots on a baking sheet.

Roast in the oven for 30-35 minutes or until the carrots are tender, flipping the carrots over once.

Remove from the oven and sprinkle with feta cheese, pistachios, fresh parsley and red onion. Serve warm!

Roasted Carrots with Pistachios roasted carrots on a baking sheet.

WAYS TO MODIFY THESE OVEN ROASTED CARROTS

SPICES: Spices are a great way to take these carrots to the next level. Some other spices I like to pair with carrots are sumac, za’atar, Italian seasoning or cumin. 

OIL: I used olive oil but you can also use grape seed oil, avocado oil or sunflower oil.

HONEY: Honey is a nice addition to carrots and adds a great sweetness. You can drizzle it over the carrots before roasting. 

BALSAMIC: Balsamic is another great option to add to carrots before roasting. It adds a nice savory flavor to the carrots. 

CHEESE: I love adding cheese to carrots. Other cheese options that work nicely are goat cheese or Parmesan cheese. 

NUTS: If you want to try something other than pistachios some options that are nice are chopped almonds, walnuts or pine nuts.

HERBS: Herbs are a great way to finish these carrots off. Some that work nicely are dill, oregano, basil or mint. 

Roasted Carrots with Pistachios with feta cheese.

MAIN DISHES TO SERVE THESE CARROTS WITH

BAKED MEDITERRANEAN TURKEY MEATBALLS 

COQ AU VIN

BAKED COD WITH LEMON 

MEDITERRANEAN BEEF KABOBS

BLACK SEA BASS 

CHICKEN KOFTA

GREEK MARINATED CHICKEN 

Roasted Carrots with Pistachios with logo.

Roasted Carrots with Pistachios on a white platter.

Roasted Carrots with Pistachios

Yield: 4-6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Roasted Carrots with Pistachios is the perfect spring side dish or addition to your Easter meal. Roasted carrots are sweet and complimented nicely with fresh herbs, red onion, creamy, tangy feta cheese and crunchy pistachios. You will love this light and fresh side! 

Ingredients

  • 16 ounces of carrots, left whole if they are small carrots or cut into slices
  • 3 Tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon thyme
  • 1 teaspoon oregano
  • 2 garlic cloves, minced
  • 1/2 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/2 cup Heinen's feta cheese, crumbled
  • 1/4 cup red onion, diced
  • 1/2 cup pistachios, de-shelled, chopped
  • 1/4 cup of fresh parsley, chopped

Instructions

    Preheat oven to 400 degrees F.
    In a small mixing bowl whisk together the olive oil, paprika, thyme, oregano, garlic, salt and pepper. Add the carrots and toss until the carrots are covered.
    Line a baking sheet with parchment paper or foil and spread the carrots in an even layer on the baking sheet.
    Roast in the oven for 30-35 minutes or until the carrots are tender, flipping the carrots over once.
    Remove from the oven and sprinkle with feta cheese, pistachios, fresh parsley and red onion. Serve warm!

Notes

You can swap out the spices to anything you like. I think Italian seasoning, za'atar and sumac are nice.

Fresh herbs are always nice so feel free to add any you have on hand. I think fresh oregano, thyme and basil are nice too.

If you want more sweetness to the carrots drizzle a little bit of honey over the carrots before roasting.

 Today’s post is sponsored by Heinen’s. As always, opinions are 100% my own. 

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